Chef's Corner - Shepherd's Pie

Published 04/01 2011 03:54PM

Updated 12/09 2011 01:55PM

Ingredients:

1lb Pot roast
1 1/2 cup Beef gravy
1/4 cup Frozen, whole kernel corn, thawed
1/4 cup Frozen peas, thawed
1/2 small Yellow onion, diced
1/4 cup Carrots, diced, blanched
1 1/2 teaspoon Ketchup
1 1/2 teaspoon Worcestershire sauce
1/2 teaspoon A-1 sauce
1 1/2 tablespoon Sour cream
Mashed potatoes, as needed, approx 3 cups

Procedure:

Saute onions in a small amount of oil until tender.
Add ketchup, Worchestershire sauce, A-1, sour cream and gravy.
Heat until well blended, stirring occasionally.
Add remaining ingredients, mix well.
Pour into a 9"x9" pan, pipe or spread mashed potatoes over the top.
Bake at 400 degrees until browned and crsp, about 10 minutes
Allow to rest 10 minutes before serving.

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